Manufacture of bread.



UNITED STATES PATENT OFFICE.

HENRY A. K OHMAN, OF PITTSBURGH, PENNSYLVANIA, CHARLES HOFFMAN, OF NEWBQCHELLE, NEW YORK, AND TRUMAN M. GODFREY, 0F PITTSBURGH, PENNSYL-VANIA, ASSIGNOBS TO CHARLES ADAMS, TRUSTEE, OF NEW ROCHELLE, NEW YORK.

MANUFACTURE OF BREAD.

Specification of Letters Patent.

Patented July 27, 1915.

80 Drawing. Original application filed April 21, 1914, Serial No.833,400. Divided and this application filed November 27. 1914. SerialNo. 874,182.

To all whom it may concern:

Be-it known that we, HENRY A. Kornmzv, residing in the city ofPittsburgh, Allegheny county, State of Pennsylvania, CHARLES HOFFMAN,residing'in New Rochelle, \Vestchester county, State of New York, andTRUMAN M. GODFREY, residing in Pittsburgh, Allegheny county, State ofPennsylvania, have invented certain new and useful Improvements in theManufacture of Bread; andwe do hereby declare the following to be afull, clear, and exact description of the invention, such as will enableothers skilled in the art to which it appertains to make and use thesame.

In an application for Letters Patent of the United States Serial No.833,400, filed by us under date of April 21, 1914, we have describedcertain improvements in the proces of making leavened bread, saidimprove ments comprising the incorporation of an appropriate haloid acidor an appropriate oxidizing haloid salt (excluding chlorates and theacids from which they are derived) with the yeast, flour and otheringredients of the dough batch, during the process of fer mentation. Theresultant elfect is not only to improve the quality of the bread, butalso to increase the yield of loaves of like weight from a given initialquantity of the breadmaking ingredients, to lessen the quantity of yeastrequired for the fermentation. and to speed up the time re uired foraging or maturing of the dough during the fermenting operation. or,conversely, to lessen the amount of fermentation of the dough requiredto bring it to the standard degree of maturity.

The present application constitutes a division of application Serial No.833,400, hereinbefore referred to, and is intended to cover particularlythe employment of an oxidizing compound of iodin, in the processreferred to; that is to say, iodic acid, or a suitable derivativethereof, as, for instance, an iodate, and particularly the iodate ofpotassium, although other iodates are likewise serviceable and fallwithin the intent and purpose of the present application, as, forinstance, iodates of sodium, ammonium and calcium.

The invention is applicable, in practice, both to-the manufacture ofbread by the sponge process and by the straight dough rocess, whichprocesses are so well known 1n the art that it is unnecessary to setthem forth at length herein. The invention is particularly useful inconnection with the manufacture of bread from bolted hard wheat floursand is characterized by a decided whitening or clearing up of the colorof the ultimate product, although the remaining advantages, hereinbeforeindicated, and particularly the features of aging and yeast-savin aremade manifest in the manufacture 0 bread from other flours, as, forinstance, rye flour, and Graham flour.

The iodin salt that we find particularly appropriate for the practice ofthe invention is potassium iodate, which we especially recommend. Iodicacid may also be used, as above indicated, as well as iodates of sodium,ammonium and calcium. When potassium iodate is employed, it is-used,either in the sponge process or in the straight dough process, in theproportion of .005 part of potassium iodate to 1000 parts of flour inthe dough batch. that is to say, approximately .008 ounce of potassiumiodate to 100 ounds of flour. The potassium iodate is added to thebatch, either at the commencement of the sponge process, or at thecommencement of the straight dough process, and the batch is thoroughlystirred so as to obtain as homogeneous a mixture as possible. It isfound that when used in the proportions hereinbefore noted, theemployment of the potassium iodate permits the required fermentation ofthe batch within a given interval of time to take place with theemployment of about 70% of the quantity of yeast usually required, z.e., with a saving of 30% of yeast. This lessening of the fermentationrequired for bringing the dough to the normal degree of age or maturityresults in a lesser consumption of sugar by the yeast, and consequently,a lesser production of alcohol and carbon dioxid, which, as is wellknown, are practically all ultimately driven oil or eliminated in thebread-making process. This saving in the consumption of the sugarotherwise converted into alcohol and carbon dioxid amounts to about 1%,as calculated upon the weight of flour employed, and is manifested in anincreased yield starting from a given dough batch. So also, it is foundthat the Water-absorbing power of flour is increased by about 2.5%calculated" upon the flour, in consequence of which the weight of doughfrom a given weight of flour is materi'aily increased. In practice,therefore, there. is a not increased yield in the loaves of breadobtainable from a given quantity of dough, which increased yieldfrequently amounts to as high1as 3600 leaves in a total output of100,000 loaves. We have also ascertained that the iodates can beemployed for the purposes specified; 1 without interfering with theaction of oertanl salts used for assisting in the propagation of theyeast cell's, as, for instsmce; the cwilciium suits and: theammoniumsaits. We-wish it to be understood, therefore, that the practiceof our invention is not confined to its use in the customary spongeprocess or straight dough process, but likewise extends'to its use insaid processes even: though they may contemplate the employment of othersalts;

What we claim is:

1. In the process of making leavened bread, which comprisesincorporating an appropriate and innocuous oxidizin Io'din compound withyeast, flour and 0t 'er' in'- gredients of the dough batch,- and fermenting the batch; sub'stanbielly described.

2; The process of making lea-veiled bread,

We! thh patat mu-obtainaddwflve out: each;

which comprises incorporating an appropriate and innocuous alkali metalsalt of an oxidizing acid of iodin with the yeast, flour and otheringredients of the dough batch, and fermenting the batch; substantiallyas described.

3. The process of making leavened bread, which comprises incorporatingtassium iodate with the yeast, flour and 0 er ingredients of thedoughbirtch;r and fermenting HENRY A. KOH1S[A,N. HOFFMAN. TRUMAN 1mGODFREY.

Witnesses to the" signatures of Henry A. Kohman" and Truman Godfrey:

E. Srnvmsox, Cass. 61mm; Witnesses to the signature of Charles HofiinanrJ. Bhmxunn, 5. Homer.

- f the commissioner or Wash: 6.

It is hereby certified that in Letters Patent No. 1,148,329, grantedJuly 27, 1915, upon the application of Henry A. Kohman; 'of Pittsburgh,Pennsylvania, Charles Hoffman, of New Rochelle, New York, and Truman M.Godfrey, of Pittburgh, Pennsylvania, for an improvement in TheManufacture of Bread, an error appears in the printed specificationrequiring correction as follows: Page 2, line 25,

claim 1, strike out the word "In and commence the following article "thewith a capital T; and that the said Letters Patent should be readwith-this correction therein that the same may conform to the record ofthe case in the Patent Oflioe.

Signed and sealed this 21st day of September, A. D., 1915.

[SEAL] J. T. N EWTON,

Acting Commissilmer of Patents.

